Fifteens

How to Make Fifteens

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1. Put the biscuits in a freezer bag and crush them with a rolling pin into a mix of fine crumbs and small pieces.

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2. Cut the marshmallows into quarters with scissors, dipped in a little of the coconut so they do not stick, and quarter the cherries.

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3. Mix the crushed biscuits, marshmallows and cherries in a large bowl.

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4. Stir in the condensed milk a little at a time until the mixture holds together in a stiff, sticky dough. You may not need all of it.

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5. Scatter half of the coconut on a sheet of greaseproof paper, tip the mixture onto it, and shape into a log about 5 cm across, rolling it in the coconut to coat.

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6. Wrap the log tightly in the paper, twist the ends, and refrigerate for at least 4 hours, until firm.

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7. Unwrap and slice into 15 rounds with a sharp knife.

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Tips for Making Fifteens

• Add the condensed milk gradually. Too much makes a mixture that will not hold its shape, and too little leaves a dry crumb that falls apart.
• Dust the scissors with coconut as you cut the marshmallows. They are sticky, and coconut on the blades stops them clogging.
• Chill the roll until it is firm. A cold, hard roll slices cleanly, and a soft one squashes.

What to Serve with Fifteens

• A cup of tea
• A glass of milk
• Other traybakes on a plate

Storing & Reheating Fifteens

Keeps in the fridge, wrapped, for up to 2 weeks. Freeze the log for up to 3 months and slice it from frozen.

Fifteens FAQ: Common Questions

Fifteens Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.